Chihuahua Tomato Soup with Crispy Lime Chili Tortillas
Warm up with a rich and creamy bowl of Chihuahua Tomato Soup with Crispy Lime Chili Tortillas—a gourmet twist on a classic comfort dish. This vibrant soup features a velvety blend of crushed tomatoes, shredded Chihuahua cheese, and a splash of heavy cream, seasoned perfectly with smoky cumin and paprika. The highlight? Golden, oven-crisped tortilla strips infused with zesty lime and spicy chili powder, adding the perfect crunch to every bite. Ready in just 40 minutes, this dish is an ideal weeknight dinner or crowd-pleaser for gatherings. Garnish with fresh cilantro for a burst of color and serve piping hot—each spoonful promises to tantalize your taste buds with its bold, comforting flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 3 cups vegetable broth
- 1.5 cups Chihuahua cheese, shredded
- 0.5 cups heavy cream
- 1 teaspoon ground cumin
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 large corn tortillas
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 0.5 teaspoons sea salt
- 1 tablespoon olive oil (for tortillas)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook for 4–5 minutes, until softened and translucent.
Add the minced garlic to the pot and sauté for 1 minute until fragrant, being careful not to burn the garlic.
Pour in the crushed tomatoes and vegetable broth. Stir in the cumin, paprika, salt, and black pepper. Simmer the mixture over medium heat for 10 minutes to allow the flavors to meld.
Reduce the heat to low and stir in the heavy cream. Slowly add the Chihuahua cheese, 1/2 cup at a time, stirring constantly until the cheese is fully melted and the soup is creamy.
Use an immersion blender (or a countertop blender in batches) to blend the soup until smooth and velvety. If the soup is too thick, add a splash more vegetable broth to reach your desired consistency. Keep warm over low heat.
To make the crispy lime chili tortillas, preheat your oven to 375°F (190°C). Slice the corn tortillas into thin strips.
In a bowl, toss the tortilla strips with 1 tablespoon of olive oil, lime juice, chili powder, and sea salt until evenly coated.
Spread the tortilla strips in a single layer on a baking sheet lined with parchment paper. Bake for 10–12 minutes, flipping halfway through, until golden brown and crispy.
Ladle the tomato soup into bowls. Garnish with crispy lime chili tortilla strips and fresh chopped cilantro, if desired.
Serve immediately and enjoy the comforting, zesty flavors!
Nutrition Facts
Calories |
2517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.8 g | 193% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 7418 mg | 323% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 51.5 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1701 mg | 131% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 4743 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
